Artichoke Graviera Filo Puffs (Printable)
Crisp filo pastry triangles stuffed with artichoke hearts and Graviera cheese, a Greek-inspired appetizer.
# What You Need:
→ Vegetables
01 - 1 cup canned or frozen artichoke hearts, drained and chopped
02 - 2 spring onions, finely sliced
03 - 2 tablespoons fresh dill, finely chopped
→ Dairy
04 - 5.3 oz Graviera cheese, grated
05 - 1.8 oz feta cheese, crumbled
→ Pastry
06 - 8 large sheets filo pastry
07 - 2.1 oz unsalted butter, melted (or olive oil for brushing)
→ Spices & Seasoning
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/4 teaspoon sea salt
→ Other
10 - 1 large egg, lightly beaten (for sealing and brushing)
11 - 1 teaspoon sesame seeds (optional, for garnish)
# Steps:
01 - Preheat the oven to 375°F (190°C). Line a baking tray with parchment paper.
02 - In a mixing bowl, combine the chopped artichoke hearts, spring onions, dill, grated Graviera, and crumbled feta cheese. Season with pepper and salt, then mix until evenly incorporated.
03 - Lay one filo sheet flat on a clean work surface and brush lightly with melted butter. Place a second sheet on top and brush again with butter.
04 - Using a sharp knife, slice the layered filo sheets lengthwise into 4 equal strips. Repeat with the remaining sheets to yield 16 strips total.
05 - Place 1 heaped tablespoon of the artichoke and cheese mixture at the bottom end of each strip. Fold the corner over the filling to form a triangle, then continue folding up the strip in a triangle shape until the filling is fully enclosed.
06 - Brush the tops of each folded puff with the beaten egg and sprinkle with sesame seeds if desired.
07 - Arrange the puffs on the prepared baking tray. Bake for 20 to 25 minutes, or until the filo is golden brown and crisp.
08 - Allow the puffs to cool slightly on the tray before serving warm.
# Expert Hints:
01 -
- The triangle folding technique looks impressive but is surprisingly forgiving once you get the rhythm of it.
- That combination of nutty Graviera with briny artichoke hearts inside shatteringly crisp filo is genuinely addictive.
02 -
- If your artichoke hearts are too wet the bottoms of the puffs will go soggy no matter how perfectly you bake them, so really press the moisture out.
- Filo dries out faster than you expect, so work quickly and keep unused sheets under a slightly damp kitchen towel at all times.
03 -
- Double the batch and freeze half unbaked on a tray, then transfer to a bag for fresh puffs straight from the freezer whenever you need them.
- Brushing the edges with egg wash before folding helps seal the triangles so they do not pop open during baking.